Description
A flavorful Memorial Day roasted vegetable quinoa salad with sweet potatoes, Brussels sprouts, kale, pecans, pomegranate seeds, and a tangy dressing. Nutritious, colorful, and perfect for gatherings.
Ingredients
Scale
- 1 medium sweet potato, cubed
- 1 lb Brussels sprouts, halved
- 2 tbsp grapeseed oil
- 2 tsp garlic powder
- 1/2 tsp salt
- 1/2 cup dry quinoa
- 4 cups chopped kale
- 1 tsp olive oil (optional)
- 1/2 cup chopped pecans
- 1/2 cup pomegranate seeds
- 1/4 cup olive oil
- 2 tbsp cider vinegar
- 2 tbsp mustard
- 1 tbsp honey
- 1 tsp chopped thyme
- 2 cloves garlic, minced
- 1/4 tsp salt
Instructions
- Roast sweet potatoes and Brussels sprouts at 450°F for 30 minutes.
- Cook quinoa: boil 1 cup water + quinoa; simmer 15 min; fluff.
- Massage kale with olive oil.
- Whisk dressing ingredients.
- Toss quinoa, veggies, kale, pecans, pomegranate, dressing.
- Serve warm, room temp, or chilled.
Notes
- To make vegan, swap honey for maple syrup.
- Toast pecans for extra flavor.
- Try cooking quinoa in vegetable broth for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 360
- Sugar: 7g
- Sodium: 3600mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: quinoa salad, vegan quinoa, vegetarian salad, kale salad, pomegranate salad, Brussels sprouts salad, sweet potato salad, holiday salad, gluten-free salad, grain bowl